• Preheat oven to 350°F and grease a 6x6 or 7x5 baking pan.
• Into a mixing bowl sift the jiffy cornbread mix to remove any lumps. Set aside.
• To a small mixing bowl or large measuring cup add heavy cream, egg, brown sugar, and vanilla extract. Mix well.
• Add the cream mixture into the sifted jiffy corn muffin mix. Using a rubber spatula mix until combined. Try not to overmix the batter.
• Pour batter into the greased baking pan. Set aside.

Make Honey Butter

• In small bowl add melted butter, honey, and brown sugar. Mix well.
• Divided honey butter topping in half and set aside one of them to glaze the baked cornbread with.

Baking

• Grab the baking pan with the cornbread batter. Drizzle half of the honey butter topping. With a toothpick swirl the topping with the batter.
• Place into the oven and bake uncovered for 30-35 minutes until a toothpick comes out clean.
• Remove from the oven and let cool a bit. Brush with the reserved honey butter topping.
• Cut into squares and top with extra honey butter topping, if preferred. Enjoy.